I firmly believe that when it comes to garlic, the limit does not exist. And it seems that I'm in good company, based on a Three Garlic Pasta video that I recently saw on Martha Stewart’s YouTube channel.
This pasta from the queen of cool girl pastas uses roasted garlic, fried garlic, and sautéed garlic to create a boldly flavored but beautifully balanced pasta dinner. Whether you’re hosting a group or making pasta for one (treat yourself!), this is a dish you’re very likely to repeat.
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For starters, this dish is simple to make. I’m a huge fan of recipes that pack a punch in the flavor department, but don’t require 50 different ingredients and lots of time in the kitchen. This recipe checks both of those boxes.
I love Martha's super smart use of the star ingredient—garlic. The three different garlic textures and intensities come together like magic. The roasted garlic brings a caramelized sweetness, the sautéed garlic offers rich umami depth and the fried garlic adds a crispy, nutty finish. This dish is basically a masterclass in how to cook with garlic—and why garlic deserves to be the star of the plate.
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Fresh vs. Store-Bought Garlic. Does It Really Matter?
The short answer: fresh is best, but don’t stress. There’s no denying that freshly peeled garlic provides the most vibrant garlic flavor, but pre-peeled garlic cloves (the kind in big tubs at the grocery store) will absolutely work and can save time if you want to get dinner on the table quickly. If that’s what you happen to have on hand, I wouldn’t rush out to the store for fresh garlic. Word of advice: Try to steer clear of pre-sliced or pre-minced garlic. These ready-made types of garlic are harder to crisp up and more likely to turn bitter when cooked.
Related: How to Peel Garlic Using the Microwave
How to Make Martha’s Three Garlic Pasta
You can find the full recipe for this pasta over on the WNYC website, but here’s a quick rundown of how to make it:
Start by preheating the oven to 425° and wrapping a head of garlic in foil. Yes, you read that correctly! This recipe includes an entire head of roasted garlic. After about an hour in the oven, the garlic should be soft and golden. Remove the roasted garlic from the oven and let it cool. When it’s cool enough, trim the tip off the head and squeeze out the cloves. Before getting into the other two garlic preparations, go ahead and cook your pasta until al dente according to package directions. Drain your pasta and run cold water over it to stop the cooking.
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Next, you’ll slice five cloves of raw garlic and finely chop another three cloves. Heat some oil in a pan over medium-high heat, and cook the sliced garlic until it is golden and crispy; transfer the crispy garlic to a plate. In the same pan, sauté the chopped garlic until it's translucent. Add the roasted garlic and some white wine into the pan and let it simmer for a few minutes. Next, add the cooked pasta, parsley, red pepper flakes, salt and pepper. Last but certainly not least, sprinkle the crispy fried garlic slices all over the pasta and grate some fresh Parmesan on top.
I'm not the only one who is coming on the Internet to wax poetic about Martha's gorgeous garlic dish. On Martha's Instagram post for the recipe, one fan claimed they could willingly eat this garlic pasta "three times a week." Content creator @britaco recently shared a video of herself making Martha's recipe on TikTok with the caption: "garlic garlic garlic Martha Stewart you genius." Fellow Martha mavens expressed their own glee in the comments. One person said, "Finally an appropriate amount of garlic in a recipe," while another person said, "I know dracula hates to see this recipe coming."
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